Instructions: For Pineapple Filling: Drain crushed pineapple in a sieve, squeezing out as much juice as possible. Place pulp in heavy pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing on inside of pot. Remove and let cool.

For the Pastry: With an electric mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda mixture and vanilla and beat until incorporated. At lowest speed, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.

Preheat oven to 350 degrees F (180 C).

To Assemble the Tarts: Pinch off piece of dough to form 1-inch round ball by gently rolling in palm of your hand. Flatten to about 1/8 inch or 21/2 inches in diameter. Place 1 heaping teaspoon pineapple filling in center of dough. Slowly gather outer edges until it comes together like a little purse. Smooth edges and roll in your hand slightly to round it off. Place gathered side down on baking sheet. Repeat until dough is used up, making about 25 rounds. Brush each with egg yolk and water mixture and place clove on top (optional), claw side down, to resemble an apple stem. Bake 20 minutes in center of oven until golden brown. Let tarts cool completely.

Variation For open-faced tarts, omit the cloves. Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Cut 11/2 x1/16-inch strips and make a double crisscross over the top. Brush with egg wash and bake 25 minutes until bottom is cooked through.

Makes about 25 tarts.

Source: JS Online

Date: January 13, 2004

Reviews

Reviewer: louisaRating:Review:Hi, i'd like to check with you. I know that a rice cooker can be used to bake cake, can it be used to bake tarts?

Reviewer: jelaineRating:Review:Hi there, I was wondering if the pineapple filling could be cooked a day before and be refrigerated?